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Erdbeeren Rhabarber Tiramisu vegan
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5 from 2 votes

Strawberry rhubarb tiramisu

A refreshing & vegan version of the classic with rhubarb and strawberries
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: Beeren, Dessert, rhubarb, Strawberry, Tiramisu, Vegan
Servings: 6 Portions

Ingredients

Rhubarb compote

  • 300 gr (10.5 oz.) rhubarb alternatively strawberries
  • some water
  • 1 Tbsp maple syrup
  • 1 Tsp vanilla extract

Sponge cake

  • 75 ml (1/3 cup)  soy milk or any other plant-based milk
  • 200 ml (1 cup)  sparkling water
  • 100 gr (1/2 cup)  raw cane sugar
  • 1 tsp vanilla extract
  • Zest 1 lemon
  • 250 gr (2 cups)  spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp apple cider vinegar

Creme

  • 120 gr (4 oz.)  Ricotta vegan (e.g. New Roots)
  • 150 gr (5 oz.)  curd vegan
  • 2 Tbsp lemon juice
  • 75 gr (1/3 cup)  powdered sugar
  • 300 ml (1 ¼ cup)  soy cream whippable
  • 200 gr (7 oz.)  strawberries

Instructions

Rhubarb compote

  • Finely chop the rhubarb and put all ingredients in a pot
  • Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart

Sponge cake

  • Preheat the oven to 180°C (356°F) 
  • Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth 
  • Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done 

Creme

  • Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
  • Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix 

Tiramisu

  • Cut the strawberries in slices
  • Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
  • Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
  • Let it steep in the fridge for 4-6 hours

Notes

You can also just use strawberries for the recipe. Make a compote with them (same amount as the rhubarb) and use fresh ones as well.